Preheat the oven to 180°C/350°F; generously butter a muffin pan with a 1/3 capacity.
Grate the ginger into a bowl – some will be used for the topping and the rest in the batter.
For the topping: halve the peaches, remove the pits, then slice the halves into slices about ¼ in thick. Add the butter, honey and 1 teaspoon of the ginger to a medium-size frying pan. Cook over medium heat, stirring, until the ingredients melt and begin to bubble, about 2 minutes. Add the peaches, toss the pan to coat them with the syrup, then remove from the heat and set aside.
Make the batter: sift the dry ingredients into a large bowl, pouring back any grain or other ingredients that may remain in the sifter. In a small bowl, whisk well the butter, milk, yogurt, egg and remaining ginger. Pour the wet mixture into the dry ingredients and mix until just combined – do not overmix. Scoop the batter into 9 holes of the prepared muffin pan – the batter should be slightly mounded above the edge. Lay one or two slices of peach over each muffin. Fill the empty cavities of the pan halfway with water before placing it in the oven.
Bake for 24-28 minutes or until the muffins are golden and smell nutty – gently twist a muffin out of the pan to check it – and the edges of the peaches are caramelized. Remove from the oven, wait 2-3 minutes, then very gently remove the muffins from the pan and transfer them to a wire rack to cool – do that to avoid soggy muffins.

You know, Patricia, you may end up being single-handedly responsible if I end up buying this book. You keep tempting us with so many mouthwatering treats from it. Love any gingery baked goods, really. Happy New Year!